Trenette al Pesto

5 from 38 votes

If you know Trenette al Pesto chances are that you have recently seen the Disney Pixar's movie Luca or have been in the Italian region called Liguria, where this dish originates from. Either way, I am happy you want to make this pasta meal at home as it is easy to make using simple ingredients and really yummy!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Italian

Keyword: Trenette al Pesto, Vegan Trenette al Pesto

Servings: people

Calories: 575kcal

Ingredients

Fresh Vegan Basil Pesto

Trenette

▢ 300 g Trenette pasta
▢ 2 medium size potatoes
▢ 200 g green beans

US Customary - Metric

Instructions

Vegan Pesto

Wash and dry with a paper towel the basil leaves. Make sure they are completely dry before adding them into the blender to avoid oxidation.
Add the basil leaves, yeast flakes, pine nuts (you can optionally toast them before for extra taste), garlic, extra virgin olive oil and salt into a food processor or hand blender and blend until smooth consistency.
Adjust to taste with salt and transfer to a serving bowl. Cover with olive oil to keep the pesto fresh.

Trenette al Pesto

Peel and cut the potatoes into 2 cm cubes and the green beans into 3-4 cm long pieces.
Bring salted water to a boil and add the potatoes and green beans. Cook for 5 minutes.
Add the Trenette in the water together with the potatoes and green beans. Stir and leave boiling for as long as the packet instructions calls for. Normally, around 10 minutes.
Reserve one cup of the pasta water for later and drain the rest of the water. Transfer the pasta, potatoes and green beans to a big pot or pan.
Add the fresh basil pesto and pasta water on the pasta and mix well until all the pasta is well coated with the sauce. Season with salt and pepper to taste.

Nutrition